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Effects of Gamma Irradiation on the Chemical Composition and Antioxidant Activity of Lactarius deliciosus L. Wild Edible Mushroom

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Abstract

The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. There has been extensive research on finding the most appropriate technology for mushrooms preservation and a particular interest arises for wild species. Treatment by irradiation emerges as a possible conservation technique that has been tested successfully in several food products. Herein, the effects of gamma irradiation on Lactarius deliciosus (L. ex Fr.) S. F. Gray chemical composition and antioxidant activity were evaluated in samples submitted to different storage periods (0, 4 and 8 days) at 4 °C. The irradiation treatments were performed in a Co-60 experimental equipment. Nutritional value was accessed by macronutrients analysis and determination of energetic value; fatty acid, sugar and tocopherol profiles were determined by gas chromatography–flame ionization detector, high-performance liquid chromatography (HPLC) refractive index and HPLC fluorescence, respectively. The antioxidant activity was evaluated through radical scavenging activity, reducing power, lipid peroxidation inhibition and phenolics content. The obtained data show that, until 1 kGy, gamma irradiation might provide a useful alternative to ensure the quality and extend the life of mushrooms, since its effects on macronutrients, energetic value, tocopherols and antioxidant activity EC50 values were less significant than the changes caused by storage time. Moreover, the chemical and nutritional composition was similar in irradiated and non-irradiated L. deliciosus samples.

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Acknowledgements

The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support to the research centres CIMO (PEst-OE/AGR/UI0690/2011) and REQUIMTE (PEst-C/EQB/LA0006/2011). A.S. Fernandes, A.L. Antonio and J.C.M. Barreira thank FCT, POPH-QREN and FSE for their grants (SFRH/BD/76019/2011, SFRH/PROTEC/67398/2010 and SFRH/BPD/72802/2010, respectively).

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Authors and Affiliations

  1. CIMO-ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855, Bragança, Portugal

    Ângela Fernandes, Amilcar L. Antonio, João C. M. Barreira, Anabela Martins & Isabel C. F. R. Ferreira

  2. REQUIMTE/ Depto. de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313, Porto, Portugal

    Ângela Fernandes, João C. M. Barreira & M. Beatriz P. P. Oliveira

  3. Instituto Tecnológico e Nuclear (IST/ITN), Estrada Nacional 10, 2686-953, Sacavém, Portugal

    Amilcar L. Antonio & M. Luisa Botelho

  4. Departamento de Física Fundamental, Universidade de Salamanca, Plaza de la Merced, 37008, Salamanca, Spain

    Amilcar L. Antonio

Authors
  1. Ângela Fernandes
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  2. Amilcar L. Antonio
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  3. João C. M. Barreira
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  4. M. Luisa Botelho
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  5. M. Beatriz P. P. Oliveira
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  6. Anabela Martins
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  7. Isabel C. F. R. Ferreira
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Correspondence to Isabel C. F. R. Ferreira.

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Fernandes, Â., Antonio, A.L., Barreira, J.C.M. et al. Effects of Gamma Irradiation on the Chemical Composition and Antioxidant Activity of Lactarius deliciosus L. Wild Edible Mushroom. Food Bioprocess Technol 6, 2895–2903 (2013). https://doi.org/10.1007/s11947-012-0931-5

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  • DOI: https://doi.org/10.1007/s11947-012-0931-5

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